Sushi in Six Easy Steps

Sushi translated means vinegar rice. It can be simple or lavish, and variations are endless. Quality ingredients are essential and determine flavor, appearance and texture. The use of umeboshi plums, paste or pickles preserves freshness and delights with its refreshing flavor.

The Wall Street Journal rated EDEN's Sushi Gift Basket "Best Overall" and said, "it had enough extra elements to provide hours of experimentation... the kit was impressive. Our rolls came out tight and attractive thanks to the sturdy mat and good color photo instructions."

Step 1. Dip fingers in water and spread 1 cup cooked rice evenly overa nori sheet, leaving 1” at the bottom and 3” at the top uncovered.

Step 2. Make a groove in the rice near the center, and arrangethe condiments and fillings across the rice.

Step 3. Wet the top end of the nori with fingers dipped in waterand begin rolling in a jellyroll fashion.

Step 4. Roll tightly with firm pressure, lapping over moistened end of norito seal. Firm up ends of roll by tapping with hand while mat is still wrappedaround sushi.

Step 5. Remove sushi mat and place roll seam side down until ready to cut.

Step 6. Using gentle pressure slice roll into eight or moreequal size pieces, moistening the knife before each slice.